Now that we’ve learned the basics of making perfect sushi rice and rolling perfect sushi rolls, I’m going to show you a few mouthwatering variations of sushi rolls. These will pretty much put the California Roll to shame.

Sorry, California Roll. But you’ll understand in a minute.

(The “Sweets for your Sweetie” series will resume tomorrow. We have much chocolate to cover before Valentine’s Day.)

First of all, don’t mess with Cody. He’s serious about his rolls.

Way serious.

Second of all, many of the rolls we’re making today include this special spicy sauce. It’s mayonnaise (Japanese mayo in this case, but regular mayo works well, too) and red chili paste mixed together—about 4 parts mayo to 1 part chili paste.

This stuff is deeeelish. And it’s very, very spicy.

Third, this is Hyacinth.

Hyacinth is the life of the party.

Never mind that my parties are usually a little on the…tame side.

Here’s a big chunk of yellowfin tuna—also known as Ahi tuna. It’s beautiful, lean, mild, and fresh. And it’s one of the most commonly used ingredients in modern day sushi.

For sushi, you really must buy sushi-grade Ahi tuna—it must be as fresh as fresh can be. Talk to your local fish dude about it, or do some research online.

But remember: sushi rolls do NOT have to involve raw fish products. Most of the rolls I highlight today (as well as the California Roll I showed you last week) don’t contain any raw products.

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SPICY TUNA ROLL:

To make a spicy tuna roll, Cody coated one side of the nori (dried seaweed) with the sushi rice. (See previous tutorial for specific instructions.) Then he squirted a line of the spicy sauce on the rice side.

After that came the radish sprouts. According to Cody, radish sprouts are available in the produce section of Asian markets and are a little more mild in flavor (less grassy) than alfalfa sprouts. In addition to the sprouts, Cody placed a thin sliver of cucumber into the mix.

Now, pretend he placed a thin strip of sliced Ahi tuna on top of the other ingredients. Because after all, this is a spicy TUNA roll.

But I done forgotted to take a photo.

Then Cody simply rolled it up (again, see previous lesson.)

And that’s it!

You’ll notice that with the Spicy Tuna Roll, the rice is on the inside with the other ingredients. On the inside-out California Roll, you’ll remember, the rice was on the outside of the seaweed.

Next, Cody slices it up as he did the California Roll. I love that the two end pieces have the springy sprouts hanging out of the side. So fresh looking!

Note: The Spicy Tuna Roll was my second-favorite roll of the night.

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THE CANDY ROLL

For this roll, Cody put the spicy sauce on the seaweed side of things.

He’s always changing things up, the little trickster.

Next, please help me, he placed snowcrab (mixed with a tiny bit of Japanese mayonnaise to bind it together) right on the spicy sauce.

And please don’t get hung up on the Japanese mayo thing. Real mayo—HELLMAN’S MAYO, to be exact—will work just fine in all of these applications.

Hellman’s Mayonnaise is one of the best storebought ingredients one can buy.

Next to the crabmeat, as if he wasn’t sadistic enough, Cody placed a luscious line of avocado. Not too firm. Not too mushy.

I can’t HANDLE the truth. Now, Cody’s placing a tidy little line of shrimp into the mix.

Then he rolled it up and sliced it into pieces like a good little sushi chef. Delicious.

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SPICY EEL ROLL

It began very innocently. Rice on the bottom. Seaweed on the top. Crabmeat. Blanched asparagus. A normal Thursday afternoon.

This is freshwater eel, totally cooked through and coated with a mild Asian barbecue-style sauce.

The eel smells divine but DECIDEDLY more fishy than anything else in the room. And I found Cody’s explanation very interesting:

When fish is cooked, the natural oils—where the fishy scent resides—are released. The result is that cooked fish will taste much more fishy than raw fish. Many people mistakenly believe the opposite—that raw fish smells fishy. In fact, it’s the cooking process that brings out the fishy odor.

After Cody rolled up the snowcrab-and-blanched-asparagus roll, he began laying pieces of the cooked eel onto the top of the roll.

Then—important—Cody covered the roll with a sheet of aluminum foil…

Then placed the bamboo mat over the top of the foil, squeezing it lightly to bind it together.

Then, Cody slices the rolls with the foil still on.

The purpose of the foil is to allow the eel to stay on the top of the roll without sliding off as you slice.

Dang sushi chefs. They’re so brilliant.

And look! It worked!

Oh, geez. To top things off, Cody drizzled some eel sauce over the top.

The eel sauce is a thick, sweet reduction of—well, eel juice or something. I could eat it with a spoon, it’s so good.

But you know what?

As exceedingly yummy as this looked and sounded…

It wound up being my least-favorite sushi roll of the night.

Oh, don’t get me wrong—I’d chose it over pretty much any other options I would normally have had that Thursday night. But it was SO much more fishy than the rest of the sushi rolls. Those ol’ fish oils really went nuts on Cody when he placed the eel into the oven. And for some reason…that level of fishiness just didn’t translate well to the sushi I know and love.

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THE DUNWELL ROLL—This one is really evil.

Cody had the AUDACITY to actually FRY some SHRIMP in TEMPURA BATTER at my HOUSE.

Then he drained the shrimp on paper towels.

Note: Cody froze the shrimp in long, skinny shapes, then battered and dropped them into the hot oil when they were still frozen. This ensured they wouldn’t curl.

This sushi roll has cream cheese in it; Cody simply grabs chunks of it, then forms it into long, skinny pieces for the rolls.

Next come long, skinny sticks of fresh, seeded jalapenos, followed by a squirt of the spicy sauce.

Thanks, everyone, for hanging with me during my Sushi Fest! It’s not every day sushi enters my life on the ranch. In fact, I think it’s safe to say this was pretty much a once-in-a-lifetime thing for me.

Other Posts You Might Enjoy

365 Comments

when is cody coming back? and what time do you need me there. 6-630, i’m pretty flexible.

202

IowaDeb On Monday, February 9 at 7:11 pm

Okay I’ve suffered enough…I need a cupcake..please!

203

StacyLin On Monday, February 9 at 7:12 pm

SUSHI ROCKS!!! My husband, 12 year old son, 11 year old son and I LOVE us some SUSHI!! HELP ME, I almost got in the car and drove to the next town to get me some!

204

Star On Monday, February 9 at 7:16 pm

For those of you who are repelled by the nori (seaweed) you can also get soy paper and use it instead. I’m allergic to the nori when it is combined with fish & rice. For years, I had to fore go the rolls. Then I discovered soy paper! Yippee! Most good sushi bars have soy paper, you just have to ask them to substitute it for the nori.

PStarr On Monday, February 9 at 7:31 pm

MMMmmm, I would gladly eat all of the rolls pictured. I’ve been eating a six-piece sushi roll once a week for the past few months, and haven’t gotten sick of it yet. (I’m a bit embarrassed to say where I’m buying them after looking at Cody’s sushi…it’s an eleven-letter word that starts with a “s” and ends with a “t”.) I’m going to try making the special spicy sauce someday soon, since I just bought a bottle of Japanese mayonnaise and don’t really know what to make with it.

I’m so happy for you.
And also, a little sad for me. Because now … I WANT THEM!

211

Shauna575 On Monday, February 9 at 7:36 pm

I plan to never, ever get near anyting with eel in it. That’s a promise!!

212

Lindie On Monday, February 9 at 7:38 pm

you are one lucky girl!

213

Andrea in WI On Monday, February 9 at 7:40 pm

Oh, man…my mouth is watering from looking at that lobster and I don’t know if I even like sushi. I do know I don’t like fishy fish, so no eel for me.

Thanks for sharing! You are one lucky girl!

214

Lindie On Monday, February 9 at 7:41 pm

before my surgery I would eat sushi any night I was allowed. Now I eat sashimi any night I can afford it!

215

Liza On Monday, February 9 at 7:46 pm

YUM! Thanks for sharing Ree.
Now I need to order me some sushi delivery, something with eel sauce i think (it’s my favorite sushi condiment).

216

Lauri Smetona On Monday, February 9 at 7:51 pm

Oh I LOVE Sushi!! Thank you so much for the HowTo Pictures. The hubby and I are planning on having an at home sushi night for 2 on Valentines Day. Sooooo looking forward to it. You have know idea just how much your site has stimulated or realtionship with each other. THANK YOU!!

Janey On Monday, February 9 at 7:54 pm

Sarah On Monday, February 9 at 8:02 pm

Wow, those must have been amazing!!! My favorite sushi roll at our local japanese restaurant is one with cooked salmon w/spicy sauce and scallions that’s coated in tempura batter and deep fried really quick. Topped with more spicy sauce and masago… Hot damn. You should make this… or a variation of this… and then show us how to do it! =)

221

Ronda On Monday, February 9 at 8:03 pm

More! More! I so want to learn to make sushi for my hubby!

Can you give us a list of suggested items we need to make sushi? Not just ingredients, but tools, too.
PA-Lease????
Purdy Pa-weese?

222

Jo Ann On Monday, February 9 at 8:04 pm

I think I am the only one that doesn’t enjoy the posts about sushi. I don’t like the taste of fish, I don’t like crab, lobster, or anything else that swims. I have tried it all different ways (my hubby and kids make me try because they cannot understand why I don’t like it!) and I still…..do not like it. Bring on the meat and potatoes! Oh and veggies, I love my veggies!

223

jennibell On Monday, February 9 at 8:09 pm

I’ve never had the DESIRE to even try a sushi roll until now. . .may have to start some experimenting around here, in middle TN Love the chronicles of your birthday gift — thank you!!!

224

Patty Wells On Monday, February 9 at 8:09 pm

Theese all look soooooo yummy, how could you possibly pick a favorite!!!!

225

ali On Monday, February 9 at 8:17 pm

I will never eat sushi
I will never get over what a thoughtful (perhaps, most thoughtful ever?) gift MM gave you

226

Lisa Trankar Hansen On Monday, February 9 at 8:29 pm

I live 3 hours from my nearest source of sushi. This was torture! I must find a way to get to San Antonio SOON!!!!

oh my…you have no idea what this post just did to my salivation glands. we are going out for sushi for valentines day this weekend, but when my next sushi craving hits, i’m going to try making one of these at home. thanks so much for sharing and please thank cody for letting you share. and thank marlboro man for thinking of the gift!

228

Ellen On Monday, February 9 at 8:44 pm

I’ll have to say, this is the first time I ever thought MAYBE sushi could taste good…

229

Pamela On Monday, February 9 at 8:44 pm

LUCKY!!!!!!! Thanks for sharing. That MM needs a big pat on the back for that one! What a fabulous Birthday present for you on his day!

Ghazala On Monday, February 9 at 8:48 pm

Thank you so much for all the sushi posts! You have been able to illustrate very simply how to make this “exclusive” food! I feel like I can make it too now! Please tell me you will be posting more on sushi?!

232

Janet On Monday, February 9 at 8:54 pm

That looks like quite the paaar-tay! Glad that all of you sushi freaks (yes, I really typed ‘freaks’) had a great time. Tell you what. Next time I’m out @ a Japanese restaurant? I’ll let you have all of mine! ha,ha

234

slammie On Monday, February 9 at 9:14 pm

gotta love those!

glad that you didn’t show us uni though! LOL!

235

Erin S. On Monday, February 9 at 9:15 pm

WOW i’m speechless! just phenomenal!

236

Brianne Michelau On Monday, February 9 at 9:16 pm

Please excuse me, PW, while I wipe the DROOL from my lips! Oh. My. Oh. My. Oh. My. Why oh WHY did I move from San Diego (sushi available on every corner) to Chicago (land of hot dogs and, well, hot dogs)???

237

Abigail On Monday, February 9 at 9:21 pm

Oh… In the Raw, how I love you. I just left and am full of Volcano Roll and a chef’s choice role (no shrimp, extra spice… the only way to order them).

I think you might have inspired me to go back tomorrow!

238

Sharon in Ca On Monday, February 9 at 9:27 pm

I love the picture with the woman standing in front of the fireplace…she has horns!! Big (what are they?) Steer horns. For me Sushi is okay. But I do appreciate the beautiful pictures and I love to see and learn about any kind of food-stuff!

I swear that I wasn’t remotely hungry, having just consumed some pre-Valentines Day chocolate covered strawberries, until I read this post. Now I am drooling all over the laptop and I seriously feel like I could easily consume one of each of those rolls. I LUUUUUUV me some sushi!!!!

Ugh, freshly gestating, craving sushi-most likely for the iron in the nori…and can’t just go sushi dining all nilly willy either. I have to be mindful of the no-no’s for the gestating. This blog post doesn’t help me one bit.

Did Chef Cody show you how to make Inari sushi? You buy the fried pouches in a can, stuff them with sushi rice with some toasted sesame seeds, fold them up…so easy. Somewhat sweet, they act as dessert after various kinds of sushi that I serve with a Japanese Noodle,Shrimp and Cucumber salad and miso soup. Yummmm!

243

Shannon On Monday, February 9 at 9:50 pm

it all looks absolutely delicious- except I’m allergic to crab AND lobster. (I know. it sucks. This is actually a result of my pregnancies. I lost the ability to eat crab and lobster due to my four kids. the sacrifices!!!) So maybe I’ll just eat all the tempura shrimp rolls

244

Kelly in Cali On Monday, February 9 at 9:52 pm

What an excellent sushi party!! The photos are awesome. I live in SF, so I get great sushi ALL THE TIME. Sorry to rub it in. Thanks for the wonderful sushi posts!!

245

houstonmomof3 On Monday, February 9 at 10:08 pm

I have just recently discovered REAL sushi and can’t get enough of it! I went out today with a couple of girlfriends and loved it! I wish i could make it myself! Thanks!

246

Caroline in Tennessee On Monday, February 9 at 10:12 pm

My mouth is watering!

247

MAGGIE Z. On Monday, February 9 at 10:14 pm

BRAVO……..I’VE LEARNED A LOT ABOUT ‘HOW TO’ MAKE SUSHI……I WILL TACKLE SOME AT OUR NEXT GATHERING…….

Michele On Monday, February 9 at 10:37 pm

Okay, my mouth is watering. I absolutely MUST try sushi in the near future!

255

kimberly On Monday, February 9 at 10:50 pm

oh my goodness!! yummmmmmmyy!
i’m seriously craving sushi now…thanks!

256

ML On Monday, February 9 at 10:58 pm

My mouth is watering right now, I’m so happy you posted this!! Oh, so THAT’S the secret to straight shrimp. I’ve always wondered, thank you so much for that! Spicy Tuna and Unagi are some of my favorite sushi!! Yummy-est post ever!

257

Rhonda in Oklahoma On Monday, February 9 at 11:00 pm

Well, I have to say that these look GOOD, and I would probably try them all but the eel one. The ones with the cream cheese and jalapeno really sounded good!

Circle F On Monday, February 9 at 11:12 pm

As much as this really makes me want to try my own, I think I’ll stick to the professionals down the road. The last roll looked absolutely amazing!

261

Cari On Monday, February 9 at 11:42 pm

That looks so awesome and yummy. I think my husband needs to get me at least the sushi tools – b/c I know the sushi chef won’t fly!:) And also, just an FYI, when making the tempura shrimp if you just cut 3 slices about halfway into the shrimp and press them flat they will stay long and skinny when frying. Then you don’t have to worry about freezing them beforehand.

262

Lindsay On Monday, February 9 at 11:43 pm

I love Japanese mayo! My dad lived in Japan for a while, and if we ask him really nicely he’ll make us Japanese food every once in a while. My favorite is okonomiyaki with kewpie mayo and yakisoba sauce. You should definitely use kewpie mayo if you have an Asian market nearby. They might even sell kewpie mayo in some grocery stores.

I feel like this is torture, the eel sauce totally makes most of these rolls but I have no idea how to get it.

Does anyone know if you can buy premade eel sauce and/or have a good recipe (that isn’t too hard?)

Also what do you call chili paste?

266

sweetdoggirl On Tuesday, February 10 at 12:35 am

omg. YUM. For me, this is so great for Valentines. I mean, I love chocolate, but sushi is so very, very good. Thank you!!!

267

liz On Tuesday, February 10 at 12:41 am

I eat this stuff often!! It is super delish!! I don’t eat the eel though, yuck, a slippery, sea snake, I’ll pass. Thanls for sharing, I was just telling my hubby as we left the sushi bar that I wished they gave classes. ;}

268

tracy in CA On Tuesday, February 10 at 12:59 am

You’re such a tease. I need to find a place that delivers sushi.

269

Lori M On Tuesday, February 10 at 1:10 am

Love it love it and love it. I love sushi!!!! Thank you Ree. Excuse me while I mop the drool off my laptop

The Dunwell roll looks interesting, but I just can’t intentionally eat anything with any form of mayo (with the single, solitary exception of blue cheese dressing). And eel is the primary reason I don’t eat sushi. Tried it once and the texture of raw eel is this weird, sticky, icky, teeth-sticking stuff that I can’t risk ever consuming again.

Your sushi looks pretty though. Glad you got to indulge even in the middle of non-sushi country!

271

Laurie U. On Tuesday, February 10 at 1:47 am

**drool**

…’nuff said!

272

Denise Spencer On Tuesday, February 10 at 2:43 am

Yummy, can I come next time you have a Sushi party? They look delicious. I’ve never eaten eel but would definitely try it. Thanks for sharing with us.

273

Betty from Munich On Tuesday, February 10 at 2:46 am

I am in the minority I know but Sushi – Yawn! – bring back cowboy food!

Thank you Thank you for this post!! I took a sushi class a few years back and have been hooked ever since. However they pretty much just taught us how to roll up the sushi instead of the wonderful ingredients to use. We only got to use wasabi mayo and I have been wondering for a long time what else I could use to flavor my sushi rolls. Thank you Thank you again!

I’ve tried sushi and don’t like it but I could TOTALLY eat those last two…maybe without the roe.

282

Jennifer On Tuesday, February 10 at 8:41 am

That looks amazing and while I’ve never thought about eating sushi this early in the morning, I would certainly give it try right now. Yummy!

283

A On Tuesday, February 10 at 8:55 am

Mmmm. Those look amazing.

Also, Ree, can I convince you to give eel (unagi) another chance? Unagi roll is without question my favorite sushi roll of all time. Try the variation that’s made rice-on-the-outside, filled with unagi and cucumber, and topped with strips of avocado and the essential drizzle of unagi sauce. Equally good is a shrimp tempura roll topped with unagi and either filled or topped with avocado (and sauce!), but that has a more concentrated unagi flavor, so you might save that for later, once you’re hooked.

I stayed away from unagi for so long because I was grossed out by the thought of eating an eel, but I finally tried it a couple of years ago, and it tasted nothing like what I’d imagined. It’s so light and flaky — and I’ve never thought of it as being particularly fishy. I love it.

284

A On Tuesday, February 10 at 8:58 am

By the way — unagi in sushi should be cooked! Someone else in the comments said she’d eaten raw eel in sushi? Bleah.

285

Erika Q. On Tuesday, February 10 at 9:16 am

Mmmmm. That looks delicious. I now know what I want for dinner! Thanks for sharing with us!

286

Andrea Scoville On Tuesday, February 10 at 9:47 am

Now how am I supposed to eat leftover pasta for lunch???

287

Beth On Tuesday, February 10 at 9:48 am

Oh, what torture this post is. Why is that I crave sushi more than ever when I’m pregnant? Spicy tuna rolls sound divine right now. I guess I can settle for some california rolls.

288

Paula from NY On Tuesday, February 10 at 10:01 am

I’m telling my fav. sushi restaurant they need to make a 6151! I used to waitress in a sushi restaurant. (I miss those staff meals!!) Whenever my sister ordered rolls from there I would steal one piece from each roll. I told her a couple of years later..haha!

Kassie On Tuesday, February 10 at 10:25 am

They are so beautiful. It’s breaking my heart. I desperately want the tuna roll. Yet… I’m 19 weeks pregnant. I’ll live vicariously through you and all the other folks who decided to have sushi for valentines day.

My mouth is watering! I am pregnant and cannot have any of that deliciousness, waaaaaa

292

Margaret On Tuesday, February 10 at 11:03 am

This is great stuff – I’m 1/2 Japanese and the hit of my children’s friends when I send the girl off to school with her bento box filled with California roll. For the pregnant ones in the group – they can eat all the cooked sushi they want – my son dislikes raw fish, but eats heartily on the eel, shrimp, crab, etc. Quickies to make: cream cheese in won ton skins (super fast appetizer) or what we call “wonquitos” where slivers of peppers and cheese rolled up in won ton skins and fried. Keeps everyone busy while the rice is cooking.

293

Ryanne On Tuesday, February 10 at 11:06 am

Do you have a recipe for the Japanese Mayo? Love that stuff but can’t seem to find a recipe that tastes the same as the Japanese restaurants.

294

Farrel On Tuesday, February 10 at 11:07 am

@Sonya: Eel Sauce is a commercial product, available in jars at most Japanese food stores. It’s a kind of mild barbecue sauce. You can also make your own by simmering 1/2 c. mirin or sake, 1/2 c. soy sauce, 1/4 c. sugar, and 1/4 tsp. of dashi (instant fish broth) until the sauce is thick enough to coat the back of a spoon.

295

Farrel On Tuesday, February 10 at 11:14 am

@Ryanne: Just find any good mayonnaise recipe, and substitute in rice wine vinegar instead of the usual vinegar or lemon juice, and add a dash of MSG. If you skip the MSG, it won’t taste right! If you really want to be authentic, you can use soy oil in place of the regular oil, but I can never find that stuff.

296

Stephanie On Tuesday, February 10 at 11:29 am

The Dunwell is my absolute favorite roll!! Thanks for sharing. What restaurant is Cody a sushi chef at?

bell On Tuesday, February 10 at 11:35 am

Yummy. You are so right about the mayo-I put just a touch of toasted sesame oil in mine along with the chili sauce. Thanks to Cody for allowing all of us to join the party. What kind of mind thinks of something as decadent as the 6151 roll? I like sushi with veggie ingredients, too: just cucumber, asparagus, shredded carrot, avocado, etc. it’s fantastic even without the “fish”.

Seriously drooling at only 9:42am. We don’t have decent sushi where I live either and so I have learned enough in years past to make CA rolls and spicy tuna rolls. But I think I might ditch the Cioppino plan for Valentine’s Day and have a little sushi party instead – my kids will eat that better than a seafood stew anyways… it has rice. They eat anything with rice. Thanks!

300

Gracious On Tuesday, February 10 at 11:49 am

Sorry, I wasn’t aware that eel is something that is actually supposed to be eaten? I will check the “good book”.